Ryan Krill: We started as a nanobrewery and recently stepped up to a 5-barrel brewhouse with 15-barrel fermenters.

How did you first get into brewing?

Henke: I really enjoyed craft beer so a roommate bought me a homebrew kit as a Christmas Gift. I was 23 or 24.

Krill: I first started brewing in my small apartment in Brooklyn, New York at 26. There was a great local homebrew shop that was introduced to me by my then roommate, Jarrett.

What was the first beer you ever brewed and where did you do it?

Krill: My first beer was a partial mash wheat beer kit we got from Brooklyn Homebrew and brewed on a cold Sunday. We added coriander and orange zest to spiff it up. It turned out pretty well and at that moment I was hooked.

Henke: Extract IPA in my kitchen in North Wales, PA.

Do you have a mentor in the brewing world?

Krill: Not formally, but Gene Muller of Flying Fish Brewing Co. has been a tremendous wealth of knowledge and wisdom.

Henke: At the brewery we are constantly designing, building and installing equipment ourselves. Frank Koebert, an engineer that I used to work with, taught me a lot of hands-on engineering and trade skills that I use on a daily basis.

What inspires you when you’re brewing?

Krill: Knowing that I’m creating something of my own invention and that it is contributing to society in a way that improves people’s quality of life.

Henke: The regulars that come into the brewery every weekend to fill their growlers

What do you attribute to your success?

Krill: Patience and determination. Oh, and sanitation.

Henke: Having the right people involved. Our individual skills complement each other.

What do you think drives the popularity of craft beer?

Krill: The seemingly endless variety of delicious new beers and … the endless pursuit of the hoppiest, most bitter, mouth puckering IPA ever.

Henke: People love to have choices

In general, how do you think the next generation of brewers will shake up the craft beer world?

Krill: They are going to accelerate the popularity of craft beer domestically and help build a reputation for the United States as a craft beer country.

Henke: Local beer will be defined as beer brewed within 20 miles—not just (in) the same state.

In particular, how will you contribute to that shake up?

Krill: By making good beer, experimenting with new recipes and introducing people to beer made with love.